© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam

Edinburgh Evening News 60 - Roasted Chicken Breast, Puy Lentils, Confit Potatoes, Blackened Corn

July 24, 2015

The atmosphere in Edinburgh is beginning to buzz. With the Festival almost upon us, many of us have visitors coming to town and it is always helpful to have a few recipes to hand that can be prepared in advance when entertaining guests.

 

This week’s recipe is a great dish to prepare the day before and all you need to do is cook the chicken just before serving. Any leftover lentils can be allowed to go cold and then mixed through some nice salad leaves with a little bit of dressing. This makes a great lunch either as a salad on its own or topped with some smoked fish.

 

Find the full recipe here.

 

 

Please reload

Featured Posts

Secret Pre-order Launch Party

May 20, 2016

1/10
Please reload

Recent Posts

July 31, 2018

Please reload

Archive
Follow Us